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Fig Pinwheels Recipe
|Prepared biscuit mix||2 1⁄2 Cup (40 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Unsalted butter/Margarine||2 Tablespoon, softened|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Dried figs||1⁄2 Cup (8 tbs), finely chopped|
|Unsalted butter/Margarine||1⁄4 Cup (4 tbs), melted (1/2 Stick)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
Calories 150 Calories from Fat 64
% Daily Value*
Total Fat 7 g11%
Saturated Fat 3.5 g17.6%
Trans Fat 0 g
Cholesterol 13.5 mg4.5%
Sodium 194.5 mg8.1%
Total Carbohydrates 20 g6.7%
Dietary Fiber 0.9 g3.6%
Sugars 9.5 g
Protein 2 g4%
Vitamin A 3.3% Vitamin C 0.24%
Calcium 5.9% Iron 2.9%
*Based on a 2000 Calorie diet
1. Preheat oven to 425F.
2. Grease a large cookie sheet
3. In a medium bowl, tip in the biscuit mix and 2/3 cup of milk and mix well with a wooden spoon for one minute
4. On a lightly floured pastry cloth or board, turn the dough over to coat with flour. Roll the dough into 16-by-7-inch rectangle that is atleast 1/4 inch thick.
5. Brush the softened butter and sprinkle with granulated sugar, cinnamon and figs
6. Roll up the dough starting from the edge just like a jelly-roll and then pinch the edges to seal the roll
7. Cut crosswise into 1-inch slices and place then cut side up 1-1/2 inch apart from each other on a prepared cookie sheet.
8. Bake for 15 minutes or till golden brown.
9. Brush with melted butter and then set them aside on a wire rack to cool.
10. As the biscuits cool, in a large bowl combine the confectioner-€™s sugar and milk to make a thick spreadable mixture. Spread this on top of the rolls and then set aside to set
11. These rolls freeze well and they can be placed in the freezer for the icing to harden in 20 minutes. Then remove from freezer and wrap the rolls individually in plastic wrap. Place in a freezer container and store till required.
12. Remove from the freezer 45 minutes before serving
13. Serve at room temperature or toasted with warm butter.